Sometimes less is more. This is one of those meals that is classic and simple yet extremely good. Quality goat cheese is a must. I also roasted a clove of garlic with the tomatoes and then minced and added at the end. I needed no extra pasta water here. Great way to use those garden cherry tomatoes. Really, really good. And so easy.
My husband & I loved this dish. Read other reviews and made adjustments. Added lots garlic with skin, big chunks of shallots & red bell pepper with the cherry tomatoes along with olive oil, s & p and dried red pepper flakes & balsamic vinegar ( that's what I have ). Roasted them 15 min ( as suggested by other reviewer ). Added roasted vegetables ( smashed to garlic paste & slice shallots & red bell pepper ) to hot drained linguine. Added rotiserrie chicken breast, chunks and fresh monzarella cheese.... lots of sliced fresh basil. Delicious .... light ... and quick !
Not bad but needed salt and the goat cheese was too mushy but tasty! next time I think I'll use linguine instead of spaghetti and definitely add garlic, but overall not a bad weeknight dinner.
We have a cherry tomato in our garden that is VERY productive. I used the tomatoes in this recipe and found it easy and delicious.
This was awesome! I followed the recipe, with the one exeption of adding one clove of garlic (skin on) to the tomato mixture for roasting. I pressed the roasted garlic into the pasta mixure at the same time as the tomatoes. My husband and I loved this dish and we will be adding it to our regular recipies. The next time I make it I am going to experiment with adding a little less goat cheese (about 1/3 cup instead of 1/2 cup). I also plan on making this for my next girl's night dinner!
Excellent meatless weeknight meal. The flavors are wonderful but you need to use fresh ingredients, especially the basil and parsley. The goat cheese lends a creamy texture and tops off the dish. This will be a new go-to staple in our house.
A delicious, quick, and easy supper! I used local, ripe, on the vine tomatoes instead of cherry tomatoes (I don't like tomato skin in my sauce, so more fruit > skin this way) and fresh mozzarella instead of goat cheese since my boyfriend despises goat cheese. The fresh basil was key, although I didn't use the parsley (didn't have any on hand). I thought it needed a touch of garlic to take it to the next level, but the BF thought it was tasty as is. As others have stated, with such a simple dish, using the best ingredients (tomatoes/cheese) you can is important!
I gave this 5 stars beacuse of many factors... 1> it's so quick and easy - and most would likely have all ingredients. 2> taste is really GREAT 3> Looks and tastes great enough to give to company. My husband does NOT like goat cheese - and when he saw it was in the recipe, he was very skeptical, however, he kept saying how great it was and that it was company/fancy restaurant worthy.
Love this easy and quick recipe I add grilled shrimp!!!
I love this recipe; I'll use baby heirloom tomatoes whenever I can get them... or I'll slice up a big one and use that. It's so simple and yummy every time!
This is fantastic. I used my own fresh cherry tomatoes, parsley, and basil and radiatore because I didn't have any spaghetti on hand. And I had to use white wine vinegar...again just what I had on hand. I also skipped the goat cheese in favor of freshly grated parmesan and added a teaspoon of garlic butter (my own homemade which I always keep in the fridge) to the pasta after draining. Quality ingredients are definitely the key here, and the results are incredible. My cherry tomatoes are at prime harvest right now, and this is the first of many times I'll be making this! It's a great recipe for variation, also, and I'll be trying some ideas for this dish.
Truly fantastic. I omitted the red pepper due to my 6 year old - and to keep the kitchen from heating up, I roasted the tomatoes in an aluminum pan set on a covered grill. They released so much juice that I had no need to add water from the pasta. Definitely a keeper!
My husband and I really liked this one. I agree with a previous poster to be sure that you use primo ingredients for this simply dish. I used baby heirlooms and sugar plums. Delicious!
I won't prepare spaghetti any other way from now on. Absolutely phenomenal and so simple!
This a truly a great recipe. It has the taste of a homemade Italian tomato sauce without all the time and fuss. I usually make a double batch and use at least 3 times the amount of cherry tomatoes. I've made this many times & have used light whipped cream cheese when I didn't have goat cheese. I also add several cloves of minced garlic when mixing the tomato mixture with the pasta. A healthy sprinkling of freshly grated Parmesan cheese is a must (don't use the cheese in the green can).
So quick and so easy, and makes incredible use of delicious late summer tomatoes. When I added the goat cheese at the end I really mixed it all together; this was tasty but looked ilke kind of a mess. Keeping the goat cheese in chunks would have looked much more elegant.
This is easy and flavorful. Added some parmesan cheese and it really elevated the flavor.
I made this recipe only because we had some cherry tomatoes, not expecting very much. I was very surprised. Even bites without tomatoes had a very tomato-y flavor. The goat cheese just melted in and made it creamy and delicious. I served it with soy sauced vegetables which was a sort of weird combination but it was still good. I didn't have any parsley so I used extra basil, most of which was the heirloom type Thai Basil. It was very delicious.
This dish was very good. I added about 1 tbs of balsamic vinegar in addition to the red wine vinegar and used a little less basil and parsley since I'm not a huge fan. I also added a splash of cream right at the end. The tomatoes took about 15 minutes instead of the 10. I will definitely make again.
This recipe far exceeded my expectations. It was delicious and easy to make. The goat cheese added a wonderful richness. My son went back for seconds and thirds. What little was leftover was even better the next day. Don't even think of substituting dried herbs.
My 14 year old daughter requested "pasta" for lunch one day so I gave this a try. We both loved it. The only thing I changed was using red pepper flakes instead of crushed red pepper since that's what I had on hand. A few days later she wanted to know if we had any left! Unfortunately it was all gone.
This is a simple but tasty recipe. I diced about 4 oz. of pancetta and roasted it on the grill first, then added the tomatoes with sliced garlic. I have been making this about once a week since I have been gettin gtomatoes from my garden
I made this with ingredients I had on hand on a weeknight. My two year old and I ate it up and loved every bite. I omitted the pepper flakes since my son was eating w/ me and the flavor was still fantastic. I had no trouble w/ the flavor of the sauce, but that may be due to the necessity of quality ingredients, as mentioned by others. I keep 2 kinds of olive oil on hand, and used the quality one in the sauce, but the cheaper one for roasting the tomatoes. I had chevrie goat cheese but I'd probably just use a log next time if I were planning ahead.
I loved this recipe and would consider making it again as it was quick and easy. I will agree with the last reviewer that you should use fresh and high quaility ingredients as there are so few in this recipe. I will consider swapping out ricotta for goats milk cheese in other recipes as it was wonderful.
Be forewarned, when you make a recipe with so few ingredients, those ingredients have to be top notch! Having said that, this is a great weeknight dinner when you have everything you need and allows for lots of variation, again keeping in mind the need for quality. Only thing I didn't have this time was the goat cheese, so used feta and served with simple green salad and garlic toast. Luckily, we have cherry tomatoes almsot year round in Honolulu, so look forward to making again.
Pretty good recipe. I'd cut the amt of spaghetti a little, I tend to like the veggies and sauce to be predominant in the dish, or add more tomatoes. Using fresh basil is key here...I also added some chopped sun dried tomatoes to add a little more flavor to the sauce b/c it tasted a little plain with just the tomato juice and olive oil.
Using store bought ingredients, this is quite expensive, probably about $10-$15 for 6 servings. A bit pricy for a "simple" pasta dish. With homegrown basil and tomatoes it will be much more cost effective. That said, it was easy and tasty. I will definitely make it again!
Absolutely wonderful recipe. I added a little minced garlic to the sauce and served with steamed baby broccoli and sauteed eggplant. I will definitely make this again and again!
I forgot the red pepper but other than that, I made it exactly as called for. The fresh tomatoes and goat cheese make the dish. It was easy and tasty but not delicious. I'll probably make it again - definitely going in my notebook.
This was delicious and easy to make - great for a weeknight meal. It's a very flexible and forgiving recipe - as long as you use high quality ingredients, you can't go wrong. I made some substitutions based on what I had in the house: I used 3 large chopped tomatoes instead of cherry tomatoes, I omitted the parsley, and I used an aged semi soft goats milk cheese instead of soft crumbled cheese. It was great - I'll definitely make it again. And one recipe makes such a huge amount that it feeds two of us dinner for 3 days. I'd definitely recommend you give it a try!